Min Jiang Kueh - 面煎粿
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- Опубліковано 22 лип 2015
- ***Important note water have to be lukewarm for the batter.
⬇️ Ingredients below ⬇️
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This fluffy peanut pancake invokes lots of childhood memories for us. Who doesn’t love a moist and fluffy pancake, stuffed with a generous portion of crushed peanut? Min Chiang Kueh when done right, should have a nice honeycomb structure. This is what makes the pancake fluffy.
Well well well our favourite part is still the thin crust that surrounds the actual pancake. Which kid (or adult) doesn’t like that huh?
Give our simple recipe a try and surprise your family! Best part is, you can even substitute crushed peanut with coconut shreds and orange sugar or even red bean paste!
#SG50 #jiaksimi #themeatmensg #MinChiangKueh #peanutpancake #apambalik
⬇️ Ingredients below ⬇️
130g plain flour
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
1 egg
160ml water (lukewarm)
Fillings:
50g roasted ground peanuts
15g toasted white sesame seeds
25g sugar
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Recipe at :- themeatmen.sg/min-chiang-kueh/ - Навчання та стиль
Wonderfully handmade!! Loved the whole process and the finished product!
Love Min Chiang Kueh!♥️
Thank you very much for the recipe, it turned out well.
All i can say this channel is really awesome. All of my favourite food they have it.
Thx for the recipe
I made it n did it n success
So soft inside .
Tried this recipe today and it’s good!
my my my, I am going to make this!!! this is my no. 1 dessert. god I miss it so much that I tried to make it using crepe recipe and got very thin cake.thank you for sharing.
min chiang kueh my favourite!
Wow! Yummy delicious...👍 me going to... try it . From Malaysia 😊
This looks awesome ^^
Looks yummy😋😋❤❤❤
Wow this is easy to make.
Amazing bread 😍😍😍 easy, tasty, yummy …
Adding toasted sesame seeds to the peanuts makes the filling more aromatic , yum! cannot wait to try this:) Thank you !!!
Im gonna try it
Tried cooking, turn out well, tasted delicious. Brought back good memories. Thank you
Yummmmmm......三十年沒有吃到了！
recipe awak yang sedap tq
Once I saw the sesame seeds on ths video, I gave up.
好吃哟…💗👍
Thanks for the video!finally able to make it for my grandmother😄she loves it 😙
+Khai Art paradise that's great!
Can you tell me include things?
mian jian kue or apam balik.. I'm craving for this since two days ago.Glad that I've found its recipe.Thank you!
apam balik mmng sedap
Zieta Jamal 一
aisyah170
Tq.. Your vid so helpful. Gonna try your recipe when I have free time
Looks like apam balik❤
thanks! can you make a video on another childhood fav - kueh kasturi?
thank you
It looks pretty BUT you forgot to add in some melted butter or margarine onto the cooked min chiang kuih before you sprinkle the filling ! May be your hometown didn't add it but in Penang, the add melted margarine onto the kueh before adding any filling.
10 years ago , there are stalls making them into savory filling by adding any filling just as we add to our sandwiches. Hi, Mama Cheung, glad to see you here ! I love your Rice pot cooked chicken ! Thanks for sharing !
Great
Just made for lunch didn't know it's so easy to make ! Now I can make my childhood favorite anytime I want 😋😁 thanks 👍
Yess! it really is ez :D Glad you are able to enjoy your favourite food hehe!
I love Spore foods, can you make more video ?
how many pcs of min chiang kueh can this recipe make?
can i make the batter at night and keep it in the fridge for the next day?
Hi, Can make the batter and do it the next day? Thank you
I followed all your steps but didn't have honeycomb structure... overall it tasted reallyyyy good but I don't know whats wrong with my batter...
niceee
good
Can i know the water is cold, hot or warm water?
I made this and the batter is enough to make 2 pancakes only.
My pancake is a bit soft though and it breaks while I am trying to fold in half.
Any body can share why is this so?
Also, I used brown sugar and I think I may need to add more sugar in future.
Other than that, still turned out quite nice. 💕👍🏻🇸🇬😊
👍👍
In Klang where I’m from, we called it ‘ban jian kueh’ (慢煎糕), but it is just different name describing the same yummy thing. In Klang, the vendors will routinely add in creamy canned sweet corn in the middle of the kueh before folding in half, & will brush the surface of the kueh with butter before serving.
In Penang , we also call it (慢煎糕), but they will drip some melted margarine before sprinkle the peanuts mixture onto the cooked 慢煎糕, then fold it.
In Ipoh, we called it in Cantonese as 大嚿面 (Dai Gau Min).
In Indonesia, the Chinese call it ban jian kueh too 😀
Apom balik! Yummy!! Was just thinking abt it -- will make it TIS wknd. Tks!!
Can proof overnight?
Martabak?
These taste so good so I made them on my channel too:)
I am trying to make this later. Is ti ok to proof it longer like 2 hrs or overnight. Any difference in texture? Need to keep the batter in the fridge ? Hv to return to room temperature before frying ? Thinking of prepare the batter in advance, making it for breakfast the next day. tks
it ok to proof a longer but not to sure about overnight and keeping it in the fridge
This looks really good。 I have not tried Min Chiang Kueh before, does it have the same texture as a dorayaki?
Mama Cheung it has more chewy texture.
theMEATMENsg thanks.
Hi Meatmen. Pls adv. if I double or triple the recipe, do I double and triple the yeast and baking soda? Tks a lot.
Of course you ll need to double or triple everything since the rest of the ingredients have increased.
I tried making this today and it was very yummy. I have not had this since I left Singapore more than 20 years ago. What am I doing wrong if there is a strong aftertaste when we eat it?
Glad you were able to find these flavours once again Doris! :) The strong tasting aftertaste is alkaline, it comes from the baking soda. You can consider adding equal parts of alkaline water as the baking soda to cut the bitterness. Also do note that the typical Min Chiang Kueh do actually have slight alkaline aftertaste :) hehe hope this helps~
wad type of camera u used to make those awesome video?
Albert Chee Currently a Canon 6D but any DSLR should be able to do the same.
Watch many version, (1)yeast + baking soda, (2)yeast + baking powder, (3)baking soda + baking powder. which one is the correct one? I'm confuse. lol
A
Cook at medium heat or slow heat?
low heat but keep the pan on the stove for 5 to 10 mins before adding batter so it's evenly heated
Do we cover and cook under low or medium heat? Kindly advise, thanks!
+Meiling Shen it's stated low heat and put the lid on.
koenhouse
U didn’t add creamy sweet corn for topping which is a traditional for this malyasian pancake recipe 🌽 ???
This is Singapore style. No sweet corn. From young I eat without sweet corn
April Chen ooh! Thank you
A bit like making pan cake
muah cheee plssssss !!!!!!!
okieeeeee!
No need salt in the batter?
optional, and just a pinch will do
can i know 160ml of water is equal to how much gram?
+Yeo Eileen 160g
OK. THKS!
in malaysia, we call it "apam balik"
Terang bulan
Terang bulan for sure. LOL. Sabahan here.
my pancake turned a lil sour. where did i go wrong ?
Hmm, that's odd. A couple of reasons we could think of are that perhaps the yeast you used was a little old or too strong that it did not require 30 mins to proof, resulting in over proof (too much fermentation = possibly more sour) Hope this clarifies? Let us know how your next batch goes :)
Is plain flour the same as all purpose flour?
yes it's the same
theMEATMENchanne
Nasli ayam
Can I use gula melaka instead of sugar?
of course! the filling can be up to each personal preferences :) It probably tastes as good too ~
@@themeatmensg thank you 😊
Martabak ini mah... Jakarta banyak noh enak2...
It's Minjiang guo
are u indo
babymandrake we are not, we are Singaporean :)
Cool. The indo version has chocolate syrup and sprinkes on it. Martabak! :)
slurpp..
Wrong recipe, I followed exactly the same and tried for three times ALL FAILED!
Wrong